- Servings: 12
|8 oz||Cream Cheese, softened|
|¼ cup||Mango Nectar|
|¾||An 8 Oz. Container of Frozen Whipped Topping, thawed|
|1||or 2 Ripe Mangoes, peeled and diced|
|1||or 2 Kiwifruit, peeled and diced|
|1-2 Tbsp||Finely Chopped Candied or Crystallized Ginger|
|1-2 Tbsp||Lime Juice|
|12||Small Scoops of Mango Sorbet|
|Garnish: Mint Sprigs|
Beat cream cheese and sugar together until smooth. Slowly beat in nectar, then fold in whipped topping by hand until well blended. Spoon mixture into a 12-cup muffin pan, pressing with the back of a spoon to make "cups." Freeze 1-2 hours or until firm.
Combine mango, kiwi, ginger, and lime juice; cover and chill. To serve, unmold each frozen cup and place on a chilled dessert plate. Fill with a scoop of sorbet then spoon fruit mixture over top. Garnish with mint.